A Fork in the Road

I work at 200 Broadway and have never seen this place. I work like 7 days a week. What’s up with that?

okay im sorry that was mean. But really, twice of three times i went home and ate cereal. this is what i said:

A fork in the road is to sandwiches what taceaux loceaux is to Mexican food: fast, convenient, good, and served fresh out of a truck.
I had been eager to try this place for a while. Having been a huge fan of that other truck food place: taceaux loceaux, I couldn’t wait to try «fork». I decided to get their ham and cheese melt, which comes fully dressed and with or without tomatoes, mustard and mayo. I loved it. It was a cheesy sandwich, which was then pressed, so that the cheese would melt, and it would be nice and warm. It almost reminded me of a Cuban sandwich. It came with a small bag of chips, and for $ 6 (for 6 inches of sandiwich, or $ 8 for 8 inches), it’s the perfect lunch or dinner.
The next one I’m going to try is going to be the pulled pork sandwich, which is not listed on their menu, but was good enough to get «fork» featured on the local news.
They serve lunch every day from 11am-​2pm at Tulane University Square on the river, and some days they even serve breakfast. They set up shop all over town, including outside of Dos Jefes, so be sure to follow them on
to find out where they will be next.
I can’t wait to go back and try more.
Get more info on their website at:

Two stars.
It isn’t because you not friendly, which you were (and are).
It isn’t because the food was bad; in fact, you were almost out of everything.
If you have a location with no discernible competition, no nearby ATM machines, and it’s easy to purchase a $ 10 meal from your establishment, then for the love of Pete, accept plastic for payment. The portable, battery-​operated swipe machines (as used by Crescent City Farmers Market) would be ideal for your operation.

I’ve been eating Donna’s sandwiches for about three months now, and I’ve eaten everything she has on her menu. The sandwiches are overstuffed, and she crisps the bread in a sandwich press for truly delicious combinations. She uses imaginative juxtapositions of foods to bring out flavors I hadn’t thought possible. Most of her sandwiches have some form of ham and cheese in them, but my wife asks Donna to leave the ham off hers, and Donna always comes through with something good. I like the food here enough that I eat her stuff probably twice to three times per week. Everything I’ve ordered had melted cheese and tasty sauces that made me happy, and usually elicited comments from the people around me in the office or in the cafeteria. «Hey WHAT is that smell?» «Where can I get a sandwich like that?» «I’ve been watching you eating that thing, and I just have to know where you got it!» Every time I bring one back to work i get comments like these.
The only issue I’ve heard people state about A Fork In The Road is that in order to produce these delicious sandwiches Donna has to take five to ten minutes per sandwich, and since her press can accommodate only two sandwiches, she can’t — and won’t — rush her creations. Do not come to Donna with a ten-​sandwich order at the height of the lunch rush, but if you’re willing to wait a few minutes for a really delicious sandwich, come see Donna. Her sandwiches are culinary delights, her prices (at $ 6 — $ 8 per sandwich) are reasonable, and she always delivers a smile.

Since the on-​site cafeteria’s daily special is fried chicken (and by daily I mean EVERY day), I’ve made my way across Leake Avenue to the Tuesday Crescent City Farmer’s Market to check out the green plate specials quite a few times. Each time, the overpriced specials at Tulane’s Uptown Square further deepen my frustration and disappointment in lunch. One day, amidst the low hum of a generator, something caught my eye– a short bus (let the jokes begin). This wasn’t an ordinary yellow dog. One whole side of the bright red bus seemed to be opening like a Transformer. As I ran (or maybe just a slight jog) over to the bus like I was late for the first day of Kindergarten, the function of the bus was now becoming obvious. The bus had been converted into a kitchen and been retrofitted to handle the Uptown lunch rush. Seats were replaced with a refrigerator, a small range, a sandwich press, and yes, even a kitchen sink.
Even though New Orleans is no Memphis, I passed on the turkey muffuletta and placed my order with a lady as nice as Ms. Frizzle– pulled pork with cole slaw. At just $ 8.00 for a large sandwich and a side, I hustled back to the office with what felt like a steal. Once back at my desk, I unwrapped the sandwich from its covering of aluminum foil.
Much like the other specialty sandwiches from A Fork in the Road, the special-​of-​the-​day was pressed to a golden brown in their signature Panini press. Thick BBQ sauce was trying to escape the sandwich through every crevice. Mounds of juicy pulled pork and creamy cole slaw were stuffed between a large French loaf like Phil Brickma sandwiched between two hotel suite doors.
Even though they are consistently set up at Uptown Square every weekday at lunch, I think it’s time for A Fork in the Road to update their website and Twitter, and take their delicious sandwiches to Facebook. With social media networks driving the New Orleans food truck business, the guys over at the converted school bus would benefit from at least posting their daily specials to Twitter or Facebook. Wait, maybe I don’t want excessive customers in line.